Salmon Lunch Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently swishing, until the water runs almost clear (about 6–8 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 480 ml water in a rice cooker or a medium saucepan. If using a saucepan: bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 60 ml rice vinegar with 2 tbs sugar and 1 tsp fine salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Let cool slightly.

Season rice

Transfer hot cooked rice to a wide, shallow bowl (a wooden sushi-oke if available). Gently fold in the sushi vinegar with a rice paddle or wooden spoon in cutting motions to avoid smashing the grains. Fan the rice while folding to cool to near room temperature (about 10–15 minutes). Cover with a damp cloth to keep moist.

Handle salmon safely

Keep sushi-grade salmon refrigerated until ready. Use a very sharp knife and clean cutting board reserved for raw fish. Pat the salmon pieces dry with paper towel.

Slice sashimi / nigiri salmon

From the 300 g portion for sashimi, cut 12 thin, even slices approximately 3–4 mm thick and about 6 cm long for nigiri/sashimi. Refrigerate on a chilled plate covered lightly with plastic wrap until serving.

Dice salmon for spicy mix

From the other 300 g portion, remove any skin and dice into small 5 mm pieces. Place in a bowl and gently fold with 3 tbs Japanese mayonnaise, 1 tbs sriracha (adjust heat to taste), and 2 tbs masago/tobiko if using. Add 1 tsp toasted sesame oil and 1–2 tbsp thinly sliced scallion. Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if desired.

Prepare vegetables

Julienne cucumber, slice avocado, and thinly slice remaining scallion. Toss avocado with a few drops of lemon juice if you won't use immediately to prevent browning.

Lay nori

Place a bamboo mat on a clean surface and cover with plastic wrap. Place one nori sheet shiny side down on the mat.

Spread rice

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 3/4 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 2 cm strip at the far edge free of rice.

Flip nori

Carefully flip the nori so the rice side is down on the plastic wrap (this creates an inside-out roll).

Add fillings

Place a line (about 2–3 tbs) of the spicy salmon mixture along the center of the nori, add a few cucumber julienne and a couple slices of avocado and a sprinkle of scallion.

Roll and finish

Using the mat, roll the nori tightly away from you, pressing gently to shape. Seal the edge with a little water. Repeat for a second roll. Optionally sprinkle toasted sesame seeds on top or press additional masago on the cut face.

Slice rolls

Using a very sharp, wet knife, cut each roll into 8 pieces. Wipe and wet the knife between cuts for clean slices.

Lay nori

Place another nori sheet on the mat (plastic-wrapped). Spread 3/4 cup seasoned rice over nori, leaving 2 cm at the top.

Flip and layer

Flip the nori so rice faces down. Spread a thin line of the spicy salmon mixture across the center, then place thin slices of raw sashimi salmon on top of the rice (or on the inside if you prefer inside-out) to create a double-salmon effect. Add a few cucumber strips for crunch.

Roll and slice

Roll tightly with the mat, seal, then slice into 8 pieces with a wet sharp knife. For an alternate presentation, lay sashimi slices on top of the completed roll and press gently, then slice.

Form nigiri

Wet your hands. Take about 2 tbs of seasoned rice and form an oblong mound. Lightly brush a small amount of soy on one side of a sashimi slice and drape the salmon over the rice. Optionally place a tiny dab of wasabi between fish and rice. Repeat to make about 12 pieces.

Arrange and garnish

Arrange the nigiri, spicy salmon roll pieces, and double salmon roll pieces on a serving platter. Garnish with pickled ginger, extra masago, thinly sliced scallion, and a small dish of soy sauce and wasabi. Serve immediately.